Aromax 100g

Product characteristics:

The essential components of the primary aromas of grapes are linked to the presence of terpenes, which, like linalool, nerol, terpineol, citronellol and geraniol, significantly influence the aroma of musts made from noble grape varieties such as Sauvignon Blanc, Weisser Riesling, Gewürztraminer and Moscato. These compounds can degrade rapidly in musts, particularly in the presence of significant amounts of dissolved oxygen; it is therefore important to protect freshly made wine from the harmful effects of oxygen.

Aromax vigorously removes oxygen, and tests have shown that in wines containing 8 ppm of oxygen, the oxygen level drops to 1–1.2 ppm following an Aromax treatment, and then falls to zero after 36 hours. Particularly positive results were achieved with Sauvignon Blanc, where the treated wines displayed much more pronounced characteristics with typical aromas such as green pepper, asparagus, fig and gooseberry.

Composition:

Potassium metabisulphite and its equimolecular combinations with appropriately buffered ascorbic acid. Aromax protects against oxidation, ensures an outstanding and consistent level of esterification, protects primary aromas, and replaces ascorbic acid and sulphur dioxide.

Dosage:

20 g/hl. The recommended dose of Aromax ensures an initial SO2 level of 54 mg/l, which gradually decreases and disappears during storage. In contrast, ascorbic acid remains present in the wine to exert its protective effect for 10 times longer than is achievable with the addition of conventional SO2.

Warning!

Wine-making additives require professional expertise. Always read the product information leaflet or consult an expert. You can find the descriptions under the ‘Wine-making additives’ tab. Descriptions not available on the website will be sent by email or post upon request. We accept no liability for damage resulting from incorrect use!